Hard Skills
ExpertPatisserie TechniquesProficiency in complex baking methods including dough preparation, chocolate tempering, and sugar work.
IntermediateFood Safety and HygieneAdherence to health regulations and implementation of Hazard Analysis and Critical Control Points (HACCP) protocols.
IntermediateInventory ManagementTracking ingredient stock levels and managing supplier relationships to minimize waste.
AdvancedMenu DevelopmentDesigning seasonal and innovative dessert menus that align with brand identity and cost targets.